Recipe: Potato-Sweet Potato Masala

Dedicated to Shammi whose blog and culinary expertise I greatly admire. It seems that Shammi has become disgusted with the sweet potato as a vegetable, after some experimentation. So I decided - its time to give back to someone whose blog I've often drooled at when hungry :). Shammi, here goes:

Ingredients:

Potatoes - 2 large ones
Sweet potato - 1
Onion - one large red onion, chopped
Tomatoes - 3 whole peeled tomatoes (I took them from a can with juice), chopped
Garlic - two cloves, minced
Asafoetida - a pinch
Mint leaves - a few (or alternatively use chopped cilantro)
Sambar powder - 1 and a half tsp
Salt - as per taste
Turmeric powder - half tsp
Mustard seeds - half tsp
urad dal - 1 tsp
Oil (for seasoning)

Method:
Pressure cook the potatoes and sweet potato. If you cut the sweet potato the same size as the potatoes before cooking, the sweet potato turns mushy - which is ok, tastes fine and acts as a mystery orange gravy ;). If you don't like mystery gravies, cut the sweet potato somewhat bigger. When cooked, peel, and chop them into cubes. Mash a few pieces, to make the curry thicker.

In a pan, add about 2 tbsp oil and when it heats up, add the asafoetida powder and mustard seeds. Wait for the mustard to splutter. Add the urad dal and stir till it turns golden brown. Then add the garlic, toss for about 1 minute. Add the chopped onion, and saute till the onion becomes light brown. Then add the sambar powder, stir for a couple of minutes. Add tomatoes and about 1 cup of water. Allow the water to boil. Now add the potato-sweet potato combo, the salt and the turmeric. Allow everything to cook for some 15 minutes on medium heat (make sure there's enough water to make a thick curry). Finally, tear up some mint leaves, add to the curry, and turn off the stove. Normally I'd add cilantro (coriander leaves) but that day I got experimental and the mint leaves added a nice touch. Taste the curry and see, and if necessary, add some jaggery and a few tsps of milk to balance the tastes.

I'm no foodie blog expert, so no pictures :). But this recipe has been appreciated, and relished, so I'll share it.